Such a simple and tasty dessert – those french are so smart!
2 tbsp unsalted butter, melted, plus more for greasing
2 c halved fresh figs
1 c whole milk
3 large eggs
1/2 c sugar
1 tsp vanilla extract
1Preheat the oven to 325°. Butter a 10-inch glass pie plate. Arrange the figs cut side up in an even layer in the plate.
In a large bowl, whisk the milk with the melted butter, eggs, sugar and vanilla until the sugar has dissolved. Whisk in the flour until the batter is smooth. Pour the batter evenly over the figs and bake for about 40 minutes, until golden and puffed. Let the clafoutis rest for 5 minutes before serving
Believe it or not this is quite a simple dish. I buy presliced foie from Hudon Valley that is flash frozen and shipped. They defrost in less time than it takes to roast the figs. I serve this with bread to mop up any juices.
For this I used Trader Joes frozen figs – they are whole frozen figs and they are perfect for this dish. This was inspired by Patricia Wells, I did not have creme de cassis so I used port instead. This recipe can be easily doubled.
1 duck breast
1/4 c balsamic vinegar
1/2 c port
Stem figs and make an X shape incision into each fig about 1/2 way through the figs.
Make 10 diagonal incisions in the duck skin being careful not to cut through, then repeat to make a criss cross pattern.
Place the figs in a small pan, cover with vinegar and port. Cook over medium heat until it comes to a boil, then reduce to a simmer.
Heat a dry cast iron skillet over high heat. Add the duck skin side down, reduce heat to medium and cook for about 3 minutes until the skin is crispy. Flip over, cover and cook for 10 minutes for medium rare.
Remove from heat and let rest for 10 minutes. Pour juices from pan into fig sauce.
Slice duck thin, serve with figs and drizzle with sauce.
This one comes from Patricia Well’s The Paris Cookbook, she never disappoints! Fresh figs, almonds, creme fraiche – what’s not to love, I did cut the sugar down a bit – hey figs are pretty sweet on their own. This one is best served warm, but ya can always give it a quick warm up in the oven.
2/3 c cream fraiche or heavy creme
4 springs thyme
1/3 c sugar
1/8 tsp salt
1/4 tsp almond extract
1/2 c ground almonds
2 lb figs, stemmed and a “X” cut halfway through
2 tsp fresh thyme leaves
2 tsp sugar
Preheat oven to 375. Spray or butter a 10 1/2 inch round baking dish.
In a small sauce pan, combine creme fraiche and thyme over moderate heat until tiny bubbles form around the edge. Stir, remove from heat and allow to steep for an hour.
In a bowl of a mixer fitted with a whisk, beat eggs, sugar and salt at high speed until thick about 2 minutes. Stir in almonds, extract and thyme cream.
Pour 1/2 in the pan. Bake 10 minutes. Remove from oven.
Arrange figs over the batter. Pour remaining batter over figs and bake 30 minutes.
Meanwhile, combine sugar and thyme in a spice grinder and grind to a fine powder.
Scatter thyme sugar over the gratin and bake for 10 more minutes until golden brown.
This is from Diana Henry’s A Change of Appetite, and it is a wonderful vegetarian feasts. I added goat cheese and hazelnuts and used baby kale. If you don’t have baby kale use dinosaur kale chopped up.
1 fennel bulb, sliced thin
1 red onion, sliced thin
1 TBSP olive oil
2 cloves garlic, minced
Red pepper flakes
5 juniper berries, crushed
1 1/2 c bulgur
1 1/2 c chicken stock
2 strips of orange zest
Salt and pepper
1 lb baby kale
1/4 c orange juice
4 oz goat cheese, crumbled
1/4 c hazelnuts, toasted and chopped
For Glazed Figs
8 figs, halved
3 TBSP honey
2 TBSP balsamic vinegar
Preheat oven to 400. Put in a single layer in a small baking dish, drizzle with honey and balsamic. Bake for 20 minutes.
Meanwhile in a 12 inch skillet heat oil over medium heat, add onions and fennel and cook for 10 minutes untl soft and starting to brown. Add garlic, pepper and juniper berries, cook for 3 minutes. Add bulgar, zest and chicken stock, stir to combine and cook for 10 minutes. Add kale and cook for 5 more minutes. Remove from heat and stir in goat cheese, orange juice and nuts. Top with figs and all the liquid from the baking dish.
1/2 c fresh squeezed orange juice
1/4 c red wine vinegar
2 1/2 TBSP honey
1 star anis
1 cinamon stick
1/4 c walnuts, toasted
4 oz soft goats cheese crumbled
1/4 c mint leaves
1/4 c parsley, chopped
4 figs, quartered
2 TBSP olive oil
3 c mixed greens
Combine marinade ingredients in a ziplock bag add lamb and marinade overnight.
For the sauce, put all the ingredients into a heavy pan and bring to the boil. Reduce heat and simmer for further 10-15 mins until reduced by 2 thirds. I reduced it a bit much so I just added a splash of hot water and stirred.
Grill lamb 3-4 mins is on each side. Leave to rest for a couple of minutes.
While the lamb is resting toss the salad leaves together with the salad ingredients.
To serve place a pile of salad on the plate and layer up a couple of cutlet’s Spoon some of the sauce over the lamb and salad.
This salad is from F&W and it’s a keeper. I’ve been waiting for the first figs of the season to come so I could try it out.
1/4 c almonds, toasted, chopped
1/4 c mascarpone cheese
3 TBSP apple cider vinegar
3 TBSP walnut or olive oil
Salt and pepper
3 c baby kale
2 Belgian endives, halved, cored and thinly sliced
8 figs, cut into wedges
4 slices prosciutto, chopped
2 oz Gorgonzola cheese, crumbled
Combine mascarpone, oil and vinegar in a jar. Close and shake to combine. Toss remaining ingredients with a could TBSP dressing, adding more if needed.
What says fall more than figs and foie gras? This dish looks fancy, but it is quite easy and tastes amazing! If you don’t have fig balsamic and hazelnut oil, you can use balsamic vinegar and olive oil.
2 – 2 oz pieces of foie gras
2 TBSP butter
2 slices of brioche bread
6 figs, halved
Baby lettuce greens
Hazelnuts, chopped and toasted
Place the figs in baking sheet, sprinkle with sugar and brûlée with a torch or pop under the broiler – making sure they don’t burn.
Toss salad greens with nuts, balsamic and oil – 2 parts balsamic to 1 part oil, salt and pepper.
In a large non-stick skillet, melt butter over medium heat, add bread and cook on each side until brown. Remove bread, raise to medium high heat and add Foie, cook about 40 seconds per side.
To plate, place salad in the middle, surround with figs, place brioche on salad and top with Foie. Drizzle with a little balsamic glaze and hazelnuts.